What I love about stir-fried vegetables, aside from the flavor and texture, is its versatility. When just cooked “al dente”, this humble dish will treat your taste buds to a party! It’s also a fool-proof and almost “takes all in” dish. You can use almost any combination of vegetables and/or meat. Carrots, beans, bean sprouts, onion, ginger, mushrooms, corn, beef, chicken… whatever you have in your fridge. You can have it as (fried or fresh) spring roll filling, as topping to fried or blanched rice vermicelli, aromatic rice or even cooked pasta!
For a basic stir-fried, all you need to do is cut your vegetables in bite sizes. This would make it easier for the vegetables to cook . You should also add in first the vegetables that would cook longer except for the garlic, onion and laurel leaves which I typically sautee before adding in the other vegetables. You can season it with just salt and pepper or with soy sauce. I sometimes use Kikkoman’s Sukiyaki seasoning and add in a bit of sesame oil for some delicious nutty flavor then season with some pepper and salt. If you’d like your stir-fried vegetables to have a little bit of sauce, just add some broth, take out the vegetables mid-ccoking (when the vegetables are still crispy. who likes soggy vegetables unless you’re creaming or mashing it?) and continue cooking the sauce just until it is reduces and thickens.
Here are the different ways of serving your stir-fried vegetables and the different combinations you can use.
You can have two meals in one: serve the stir-fried vegetables with rice and meat/fish for lunch and for dinner, serve it with pasta!
If you have any left-over veggies, just make a plain omelette, fill it with the vegetables and roll it! Another “new” dish!
I am sure you will find many other variation with your basic stir-fried vegetables!
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